VEGAN SWEET POTATO SOUP

This vegan sweet potato soup is thick, creamy, hearty and makes the ultimate comfort food!

It’s definitely filling enough to be all you need for a good dinner and making it is so super easy that really, why wouldn’t you?
It also has a little secret ingredient (secret? no, it’s not secret at all, of course I’m going to tell you!) that takes this soup to next level delicious!
The not-secret-at-all ingredient is almond butter! Since putting peanut butter in our super ultra delicious vegan carrot soup, I was inspired to try some almond butter with this sweet potato soup, and it worked like a charm.

Creamy sweet potatoes and coconut cream blended with the rich, roasted flavor of almond butter!
Other nut butters that would work in this sweet potato soup are peanut butter or cashew butter. Those are nut butters with a flavor balance that would blend well with this soup, but experiment with others if you like!
As you can see this soup is thick! It’s super filling and rich and creamy. We used coconut cream, but coconut milk is also an option. If you prefer to use coconut milk then a full fat variety is going to be the tastiest for this soup, as it’s meant to be a very rich and creamy soup.

A light coconut milk would do the job but wouldn’t be as delicious and the soup would be a thinner consistency as well.
Serve it with some black pepper sprinkled on top and some fresh cilantro. We found a delicious sweet potato bread that we used for dipping which was too good!

INGREDIENTS

• 1 Onion (Chopped)
• 1 tsp Crushed Garlic
• 1 tsp Minced Ginger
• 1 Tbsp Olive Oil
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Nutmeg
• 2 Large Carrots (Chopped)
• 4 Large Sweet Potatoes (~2.6lb/1200g) – (Peeled and Chopped)
• 2 cups (480ml) Vegetable Stock
• 1 14oz (400ml) Can Coconut Cream*
• 1/4 cup (63g) Almond Butter*
• Sea Salt and Black Pepper (To Taste)

For Serving:

• Cilantro
• Black Pepper

INSTRUCTIONS

1. Add the chopped onion, crushed garlic and minced ginger to a pot with the olive oil and sauté until the onions are slightly softened.
2. Add in the cayenne pepper and nutmeg and sauté.
3. Then add in the chopped carrot and sweet potato and toss with the onions and spices.
4. Add in the vegetable stock and coconut cream, bring to the boil and then reduce the heat, cover the pot and leave to simmer until the sweet potatoes are soft and cooked.
5. ......................................

for full instruction please see : lovingitvegan.com

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